I concocted these pancakes one night when I happened to have an ear of corn left over and a small piece of salmon I’d cooked the night before. It turned out to be a lovely, natural marriage of flavor
Ingredients
Preparation
Flake the salmon, and break it into small pieces. Mix it with the egg, corn, instant flour, and scallions, and season with salt, several grindings of pepper, and a sprinkling of the chopped herbs. If you have time, let the mixture rest in the refrigerator for about 30 minutes; it will be a little easier to handle, but it’s not necessary (and if your pancake doesn’t hold together perfectly, only you will notice it). Melt the butter in a skillet, and with your hands shape half of the batter into a cake. When the butter is sizzling, gently slip the pancake into the pan. Make a second cake with the remaining batter, and cook the two cakes over medium heat until they are lightly browned on the bottom, then turn them and cook the other side. The pancakes are good with a green salad garnished with cucumbers and sweet cherry tomatoes. Scatter the remaining herbs over the pancakes.
